Pretzel Salad

By tammyjk

From the kitchen of Lynne Osterman

Ingredients

• 12 oz. cream cheese
• 1 cup sugar
• 2 2/3 cup pretzels, broken in small pieces
• 1 cup margarine
• 9 oz. Cool Whip
• 6 oz. strawberry Jell-O
• 1 cup pineapple juice
• 1 cup water
• 1 large package frozen whole strawberries, sliced, no sugar added

Preparation

Step 1

1) Preheat oven to 400 degrees

2) Cream sugar and cream cheese and set aside. Melt margarine and mix with pretzels. Put in bottom of 9x13 in. baking dish.

3) Bake for 10 minutes. Cool to lukewarm.

4) Spread cream cheese mixture over lukewarm pretzels. Cool completely. Spread Cool Whip over cooled mixture.

5) Combine water and juice in saucepan. Dissolve Jell-O in boiling liquid. Stir in strawberries and refrigerate. Allow to thicken almost to Jell-O point. (Mixture will seem thin.)

6) Spread over Cool Whip and refrigerate.

Works best if allowed to stand overnight. Can be made the same day and put in freezer for a couple of hours.